Spinach and Apple Goat Cheese Tartlet
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
60 mins
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Cook time
14 mins
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Total time
139 mins
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Ingredients
1 package Kinnikinnick Pie Crusts (390 g)
2 tbsp olive oil - reserve 1 tbsp (30 g)
2 cups fresh spinach (60 g)
1 medium apple – cored/sliced thin (240 g)
1 tbsp fresh lemon juice (7 g)
½ tsp salt (2 g)
1 tsp black pepper (2 g)
¼ cup fresh cranberries- cut in half (25 g)
4 tbsp goat cheese - reserve 2 tbsp (56 g)
Optional: finish with fresh lemon zest
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Directions
Pie Crust
- To thaw Kinnikinnick Pie Crusts, remove from freezer and invert crusts on parchment paper. Remove foil containers and let thaw for 1 hour.
- Form thawed pie crust into a log of pie dough (work with your hands until smooth).
- Wrap tightly with plastic wrap and place in the refrigerator for 30 minutes (easier to work with when chilled).
Topping
- Drizzle spinach with 1 tablespoon olive oil. Season with salt and pepper. Set aside.
- In a separate bowl, toss sliced apples with lemon juice. Set aside.
Assembly
- Preheat oven to 375°F (190°C). Line 2 baking trays with parchment paper. Set aside.
- On a piece of parchment paper, roll out chilled pie dough to ⅛” thickness.
- Cut into twenty-four 2” squares or circles. Place on a baking tray.
- Brush cutouts with reserved 1 tablespoon olive oil.
- Bake in preheated oven for 7 minutes.
- Remove from oven. Top each portion with spinach, 2 slices of apple and a sliced cranberry. Then top the cutouts with 2 tablespoons crumbled goat cheese.
- Return to preheated oven and bake for 7 minutes.
- Remove from oven and let cool for 5 minutes.
- Top with reserved 2 tablespoons goat cheese and lemon zest.
Yields 30 Tartlets
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